Justin's Sweet and Spicy Buffalo Chicken Wraps

Ingredients 0/14

Step 1

Combin the whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne, red pepper flakes, and garlic powder in a saucepan over medium heat. Give it a good stir now and then until it starts bubbling, which should take about 5 minutes. Turn the heat down to low and let it simmer gently until it thickens up to a syrupy consistency—this usually takes around 15 more minutes. Once it’s done, take it off the heat and let it cool.

Step 2

While the sauce is cooling, heat some olive oil in a large skillet over medium heat. Cook the chicken breasts, turning them every now and then, until they’re cooked through and no longer pink inside—about 10 minutes. You can check with a thermometer if you have one; it should read 165°F (74°C).

Step 3

Take the chicken out and shred it using two forks. Pour out the oil from the skillet but don’t clean it yet. Return the shredded chicken to the pan, pour the sauce over it, and warm everything together on low heat for a minute or two, stirring until the chicken is nicely coated.

Step 4

Now, warm a clean skillet over low heat and toast a tortilla for about a minute. Flip it over, add two slices of provolone cheese, and let it melt just a bit, about another minute. Spoon a quarter of the saucy chicken onto the tortilla, then wrap it up. Repeat with the remaining tortillas, cheese, and chicken, and you’re ready to dig in!